If you have a garden and grow zucchini, this soup recipe will be your best friend. I mean, there's only so much you can do with zucchini before you get tired of eating it. ZUCCHINI is the secret ingredient in this soup that makes it silky creamy without the cream.
Now, I realize I'm posting this before most of you have even planted your gardens this year, but it's really a soup for any season. It's delicious warm, but it is also yummy room temperature or even chilled, like a gazpacho. So make it now and eat it throughout the summer and fall.
Zucchini Spinach and Basil Soup
1 clove garlic, minced
1/2 onion, diced
2 medium zucchini, trimmed and chopped (about 4 cups)
2 cups chicken broth
3 cups fresh spinach, coarsely chopped
2 Tbsp. fresh basil, chopped
salt and pepper, to taste
In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and saute about 5 minutes, until nice and tender. Add the garlic and zucchini and saute another minute or two. Add the broth and bring to a simmer. Cover, reduce heat and cook until zucchini is very tender and falling apart; about 8-10 minutes.
Remove soup from heat and add spinach. Use an immersion blender to puree the soup. Alternately you can work in batches pureeing the soup in a blender. Check for seasoning and salt and pepper, to taste. Stir in fresh basil.
Serve warm with baguette or homemade bread.
SOURCE: Mel's Kitchen Cafe